Ingredients:

1 medium onion, chopped

1 large carrot, shredded

1 stalk celery, chopped

2 tablespoons margarine

1⁄2 cup all-purpose flour

8 cups fat-free or regular chicken broth

3 cups cooked long grain and wild rice blend

6 ounces cooked boneless skinless chicken breasts, cubed

1⁄4 teaspoon salt

1⁄4 teaspoon pepper

1 cup fat-free or regular evaporated milk

Directions:

1. Melt margarine and sauté onion, carrot and celery in a large saucepan until tender. Add flour and stir until blended. Stir chicken broth in gradually. Add rice, chicken, salt and pepper.

2. Bring to a boil over medium heat.

3. Cook and stir for approximately 2 minutes or until soup thickens. Stir in evaporated milk.

4. Cook for five moree minutes or until soup is heated through.

Bon Appetit!